Tex-Mex is a fusion cuisine from around the Texas and Mexico border. These burgers are made with ciabatta buns, filled with grilled turkey breast pieces (chicken works perfectly fine too), fired up with chili and Tabasco, wrapped in soft lettuce leaves and smothered with a generous helping of guacamole and sour cream to temper down the heat.
Fire up the grill (well, in our case, heat the grill pan) and go! :)
Recipe slightly adapted from here (we used turkey meat instead of chicken because we prefer it).
Last year: Mint and pine sauce (raw vegan).
Two years ago: Brussel sprouts, poppy-seed and emmentaler gratin.
Three years ago: Fried turkey pieces with rosemary, thyme, lemon and green garlic, Rosemary baked potatoes with green garlic, Three-cheese pasta with rucola, hazelnuts and sesame.
Ingredients (serves 4):
- 400 g chicken breast
- juice from 1 lime
- 1 teaspoon Tabasco sauce
- 1-2 tablespoons olive oil
- 1 avocado
- 1/2 of a red chili
- 4 ciabatta buns
- 1/2 garlic clove
- some fresh coriander
- soft lettuce leaves to serve
- about 100 ml sour cream to serve
- salt and pepper to taste
Put the turkey breasts (butterflied to be thinner) in a deep dish and drizzle with 1 tablespoon of lime juice and the olive oil.
In a small bowl, put the avocado pulp, minced chili, coriander, crushed garlic and the rest of lime juice and mash together to make the guacamole.
Grill the turkey pieces on each side for 2-3 minutes.
When the meat is done, sprinkle with a few drops of Tabasco, salt and pepper. To serve cut the ciabatta buns in half, put a lettuce leaf, then a grilled breast piece, then a tablespoon of guacamole and one of sour cream and top with the other bun half:
It's done, dig in! :)
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